Lentil Meatball Sandwiches

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It’s, like, really tough being me.

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I do my best to lead a healthy lifestyle. You know, try to be an example for my peers. But I’m human – I have urges.

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For example, there is a farmer’s market on the street outside of work every Thursday. There are many food trucks selling delicious treats. I.e. donuts, philly cheese steaks, chocolate dipped bananas on sticks. The list goes on.

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I head to lunch with some coworkers & my eyes are on the prize – a vegan salad. The coworkers stand in line with me tricking me into thinking I have started a movement – salads for everyone! When the smell of tacos & tamales hits our nostrils. Off they run! I’m left with a choice – 6 bites of lettuce or 2 piping hot fish tacos with a side of rice, beans & happiness. But because I am strong willed self-conscious & a self-proclaimed healthy food blogger  afraid of being considered a follower, I stuck with the salad.

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See what I mean??? It’s so hard being me.

 

 

Time: 1 hour (prep + cooking) | Serves: 24 “meat”balls

Ingredients:

  • 2 1/2 cups of lentils, uncooked
  • 1 onion, diced
  • 1/2 cup of breadcrumbs
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of all-purpose flour
  • 4 cloves of garlic, minced
  • 1/4 cup of parmesan cheese
  • 2 eggs
  • 2 tsp. of crushed red pepper
  • 1 tsp. of oregano
  • 1/2 tsp. of italian seasoning
  • 1/2 tsp. of dried basil
  • S+P, to taste
  • Toasted bread, for serving
  • Tomato sauce, for serving
  • Mozzarella cheese, for serving

How to:

  • Preheat oven to 400 degrees
  • Cook lentils according to package directions, drain + rinse under cold water
  • Combine lentils + onion + breadcrumbs + tomato paste + flous + garlic + parmesan + eggs + crushed red pepper + oregano + italian seasoning + dried basil + S+P in a large bowl, mashing lentils
  • Roll lentil mix into meatball sized balls + arrange on a parchment paper-lined baking sheet
  • Bake for 20 minutes
  • Heat tomato sauce in a skillet
  • Add lentil meatballs to the skillet + cover with sauce
  • Arrange meatballs on bread + top with mozzarella
  • See how many meatballs you can swallow whole

Fish Tacos

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The apartment is covered in boxes full of our crap. That can only mean one thing – WE’RE MOVING, PEOPLE!

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Finally, your girl gets a house. A guest bedroom! A kitchen with appliances that don’t make gurgling noises throughout the night! More than one bathroom! (Marriage is tough enough I cannot share a toilet any longer)

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Moving is heinous, though. I feel so bad for Garrett because I keep getting distracted. Like, I was packing some books & I picked one up that I forgot how much I adored. He comes in the room 10 minutes later & I’m huddled in the corner reading & biting my nails hoping I blend in with the wall & he doesn’t see me.

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I also keep getting “hungry” & having to take snack breaks.

“I need a snack – I’ll make pasta!”

“Are you hungry? I’ll make pork chops!”

“No you don’t understand – I will certainly die if I don’t have frozen yogurt this instant!”

He’s just so much more efficient at packing than I am – why not focus on our strengths?

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I swear I am fun & v easy to live with.

 

Time: 1 hour (prep + cooking) | Serves: 2

Ingredients:

For the fish + tacos:

  • 1 lb. of cod
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 3 tbsp. of butter
  • S+P, to taste
  • Corn tortillas, for serving
  • Pico de gallo, for serving

For the slaw:

  • 1/2 head of red cabbage
  • 1/2 onion, sliced thin
  • 1/4 cup of red wine vinegar
  • 1 tsp. of crushed red pepper
  • 1 tsp. of oregano
  • 1/2 tsp. of smoked paprika
  • 1/2 tsp. of cumin
  • 1 tsp. of sriracha

For the guac:

  • 3 avocados
  • 1 can of black beans, rinsed + drained
  • 1/2 red onion, diced
  • 2 tbsp. of cilantro + more for serving
  • 1 tbsp. of lemon juice
  • S+P, to taste

How to:

  • In a bowl, combine cabbage + onion + red wine vinegar + crushed red pepper + oregano + smoked paprika + cumin + sriracha + S+P
  • Cover + let sit in the refrigerator for 1-2 hours
  • In another bowl, mash avocados
  • Add black beans + red onion + cilantro + lemon juice + S+P
  • Cover + let sit in the refrigerator for 20-30 minutes
  • Preheat oven to 350 degrees
  • Heat olive oil + butter in an oven-safe skillet over medium heat
  • S+P each side of the cod
  • Lay skin side down + cook for 4 minutes
  • Flip + add lemon juice + cook another 2
  • Put pan in the oven for 3-5 minutes or until flaky
  • Remove fish from oven + squeeze lime juice on
  • Put fish on a cutting board + flake apart
  • Assemble tacos by spread guacamole in an even layer on the tortilla
  • Add fish + slaw + pico de gallo
  • Remove jaw + jam mouth full of these

Spinach Pesto Flatbreads

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One of my favorite parts of the week is going grocery shopping with my husband. I run around & cross things off my list. He pushes the cart & samples the cheeses. It just works.

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I had to work the better part of this weekend so Garr was forced to do the grocery shopping alone. I really thought it would be OK. He’s seen me in action so many times before & I made an extremely detailed list with a full week’s menu. The poor thing never stood a chance.

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Take this naan for instance. The kind I usually buy is in a very peculiar spot in the store. I did everything but draw a diagram to explain to the man where it was, how many I needed, etc. What does he come home with? 18 mini naan. “But it was garlic flavored & I could smell it through the packaging.” K.

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Other questions asked while he was wandering like a lost puppy in the store:

“Where is cotija cheese?”

“Why do you need frozen corn?”

“What do you mean by spicy cheese?”

“Wtf is nutritional yeast?”

“Can I get cereal?”

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He’s so adorable it physically hurts. Plus, now I will only ever eat garlic naan so….

 

Time: 30 minutes (prep + cooking) | Serves: 6 flatbreads

Ingredients:

  • 2 cups of packed spinach leaves
  • 1 cup of basil leaves
  • 3 garlic cloves
  • 1/2 cup of parmesan cheese, grated
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1/2 cup of olive oil
  • 6 pieces of naan
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/2 cup of mozzarella, shredded
  • 1 tbsp. of olive oil

How to:

  • Preheat oven to 350 degrees
  • In a food processor, combine spinach + basil + garlic + parmesan + crushed red pepper + S+P
  • While processing on low, slowly add in the olive oil
  • Meanwhile, heat the other tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook about 3-4 minutes
  • Add peppers + S+P, cook another 3 minutes
  • Add garlic, cook one more minute
  • Spread some pesto on each naan
  • Add veggies + some mozzarella
  • Bake for 5-6 minutes or until cheese is melted
  • Ditch the knife & fork – use your bare hands to shovel this in your mouth